This Baked Potato with Pesto is a quick, easy, and wholesome meal that’s perfect for busy afternoons. With just a few ingredients, it’s a satisfying option for kids to make on their own after school or for anyone needing a simple, comforting dish. The spinach pesto is packed with greens, giving it a nutritional boost while staying delicious and kid-approved. Customize it with your favorite toppings—like cheese, roasted veggies, or even a dollop of sour cream—for a meal that’s as versatile as it is tasty.
Serves 1
1 large potato or sweet potato
2 tablespoons pesto (recipe below) or use your favorite jarred
2 tablespoons shredded mozzarella cheese
Pierce the potato with a fork and microwave for 7-8 minutes, or until soft or wrap in foil and bake in a 400F preheated oven 45-50 minutes or until tender.
Slice open the potato and fluff the inside with a fork.
Spoon pesto on top and add cheese if desired. Microwave for an additional 30 seconds to melt the cheese.
Spinach Pesto
1 cup spinach (Can be fresh or frozen. If frozen, defrost and strain excess liquid)
¼ cup basil
1 clove garlic
Juice of half lemon
2 tablespoons grated Parmesan cheese
4 tablespoons olive oil
Add all ingredients except olive oil to the bowl of a food processor or blender. Blend for 30 seconds, scraping down the bowl as needed.
Slowly stream in all olive oil while the machine is running. Process until smooth.
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